Red Bell Pepper (Raw Sweet Capsicum) vs. Fresh Garlic (Raw Allium Cloves)
Comparing 2 standards across 18 specifications. 17 key differences identified.
Per 100g raw red bell pepper, you get 31 kcal, 0.99g protein, 6.03g carbohydrates (2.1g fiber / 3.93g net carbs), 0.30g fat, 127.7mg Vitamin C (142% DV / Over double an orange), 157µg Vitamin A RAE (capsanthin carotenoids), and zero capsaicin heat.
Per 100g raw garlic cloves, it delivers 149 kcal, 6.36g protein, 33.1g carbohydrates (2.1g fiber / 31.0g net carbs / rich in inulin prebiotics), 0.50g fat, 401mg potassium, 1.24mg Vitamin B6 (73% DV), 31.2mg Vitamin C, and 4,000µg Allicin potential.
Specification Comparison Table
18 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
31 kcal (130 kJ) kcal | 149 kcal (623 kJ) kcal |
|
Protein
|
0.99 g g | 6.36 g (Exceptionally high for a bulb vegetable) g |
|
Carbohydrates
|
6.03 g (Net Carbs: 3.93 g) g | 33.1 g (Rich in non-digestible fructan inulin) g |
|
Dietary Fiber
|
2.10 g g | 2.10 g g |
|
Net Carbohydrates
|
3.93 g g | 31.0 g g |
|
Total Sugars
|
4.20 g (2.30g fructose, 1.90g glucose) g | 1.00 g g |
|
Total Fat
|
0.30 g g | 0.50 g g |
|
Vitamin K1
|
4.9 µg µg | 1.7 µg µg |
|
Vitamin C
|
127.7 mg (142% DV / More than double an orange) mg | 31.2 mg (35% DV) mg |
|
Calcium
|
7.0 mg mg | 181 mg (18% DV) mg |
|
Potassium
|
211 mg mg | 401 mg (9% DV) mg |
|
Water Content
|
92.2 % % | 58.6 % % |
|
Vitamin A (Beta-Carotene)
|
157 µg RAE (17% DV) µg RAE | — |
|
Folate (B9)
|
46 µg (12% DV) µg | — |
|
Iron (Non-Heme)
|
0.43 mg mg | — |
|
Vitamin B6
|
— | 1.24 mg (73% DV) mg |
|
Selenium
|
— | 14.2 µg (26% DV) µg |
|
Allicin Potential
|
— | ~2,500 – 4,500 µg / g fresh clove µg/g |